This is a story which addresses all those times when you couldn't stand someone and then, ten years later, you find yourself meeting, marrying or developing a lasting friendship with them. It is story which reminds you of when you were very young and your mother would make you eat a dish or food you disliked which has since become your favourite.

For the uninitiated, compotes have absolutely nothing to do with cheeses and cured meats; they are alien and far off worlds, perhaps eyed with a touch of suspicion.

To appreciate their goodness just think back to your childhood, or those first dates, when you put rationality to one side and just followed your gut instincts, closed your eyes and took a leap into the dark.

The truth is that no cheese or cured meat is complete without an ingredient which brings out its flavours. Make way for chutney, compote, jam and jelly.

Onion and Orange Chutney with mature cheese is simply a must.Pepper and Strawberry Compote is a highly original combination, perfect served with more delicate, fresh, medium - mature cheeses.Pear in Balsamic Vinegar Compote is unforgettable with Parmigiano Reggiano as with all aged, strong flavoured cheeses. The sweetness of pears with vinegar and complex flavours of a fine cheese is a match made in heaven.Tomato Chutney is a sure bet: its pleasantly acidic flavour goes with a vast array of cheeses, charcuterie products and meats. Looking for inspiration? Try it as a sauce for bread rolls or bruschette.